The smooth pudding is the sweetest memory of the taste buds of many people's childhood. The sweet aroma of eggs, milk and caramel makes people fall in love with it. Generally, commercially available puddings always add a lot of spices and pigments. Only the handmade puddings can make you feel the real and delicious taste. This time, the flavoured caramel pudding is also added with the granules of cooked barley QQ. It tastes richer, and each bite is sweet and satisfying. . . In the hot summer season, I believe no one wants to resist such a cold and delicious dessert ^ _ ^
|A. Pudding material:|
|Cooked barley||The right amount|
|B. Caramel liquid material:|
1) Drain the cooked barley from the barley water and set aside. (Please refer to www.xiachufang.com/recipe/1104321/for the method of barley water) 2) Put 30 grams of white sugar into the hot milk and stir to melt, let it cool and set aside. 3) Add eggs to the milk and mix well.
Sift the stirred milk and egg liquid three times to make the taste more detailed. Mix the cooked barley into the milk and egg liquid and set aside.
Pour 60 grams of sugar and 20 grams of water into a small pot and heat over medium-low heat. When the dessert is heated and melted, and white bubbles are produced, and finally turn into a light amber, turn off the fire immediately. While hot, pour the caramel liquid into the pudding mold (the caramel liquid will solidify when cooled)
After the caramel liquid solidifies, pour the milk egg liquid into the pudding mold. Place the pudding mold in the baking tray and pour some hot water to about half the height of the mold. Place the baking tray in the preheated 180 degree oven and bake for 25-30 minutes until the pudding is set. (When the time is up, gently shake the mold to see if there is still liquid shaking. If not, you can leave the oven.) The baked pudding is cooled and covered with plastic wrap and placed in the refrigerator to refrigerate. Invert and demold before eating, the flavor is best after refrigeration.